Zucchini tapenade and Amish coleslaw
Thank you for your answer to my zucchini question. Unhappily, my zucchinis couldn’t wait for your answer. I would like your opinion (I know it’s an educated guess, you are NOT responsible for what I do) of the following recipe I devised:
5-6 lbs. zucchini (large seeds removed, skin left on) Use food processor to chop into small chunks. (note: 4 cups of chopped zucchini = 1 lb.)
½ C. olive oil
1/3 C. + 2T chopped bottled garlic
1 tsp. black pepper
1 T canning salt
1 T oregano (dried from fresh grown)
1½ C. fresh chopped basil
½ C. black olives (optional)
1/3 C. balsamic vinegar
Cook zucchini with olive oil and garlic about 1½ to 2 hours until reduced by 2/3 to form a thick texture (about 6 pints). Add seasonings and cook 15 minutes. Add black olives and balsamic vinegar. Ladle hot mixture into sterile, hot half-pint jars. Process in pressure canner at 10 lbs. for 45 minutes. Makes about 12 half-pint jars.
It is delicious as a cold spread for crackers. My question is, is it likely to be safe?
By the way, I recently tried your Amish Slaw recipe, using my purple cabbage, and it is delicious! As I am diabetic, can I keep all the vinegar but leave out the sugar next time?
I really don’t think that your Zucchini tapenade recipe would be safe when canned as indicated. For instance, olives require 90 minutes when canning and they are the ingredient requiring the longest processing time. I’d refrigerate and use relatively soon and not plan on storing this long-term. It does sound tasty though!
Yes, you can leave the sugar out of the Amish coleslaw recipe but the taste would be much tarter. You might want to use an artificial sweetener or try stevia instead of getting rid of all sweeteners entirely.– Jackie
Can I use pickling spice seed mix instead of mustard seeds in your zucchini pickle recipe?
Sure you can. Spices and seasonings may be switched according to taste or availability. Of course, the taste will be different. — Jackie